Grilled Cheese Recipe

Prepare bread and cheese

Grate the cheddar and gruyère cheeses and toss them together in a bowl so they melt evenly. Spread Dijon mustard on one side of two slices of bread; if using mayonnaise, spread it on the opposite side of the other two slices (this creates a lightly crisp, golden exterior).

Assemble sandwiches

On the mustard-spread side of each of the two slices, evenly distribute half of the cheese mixture (about 1 cup per sandwich). Top each with the remaining bread slice, mayo-side out if using. Lightly sprinkle each sandwich's interior cheese with a pinch of black pepper and a tiny dusting of garlic powder if desired.

Cook on stovetop

Heat a large nonstick or cast-iron skillet over medium-low to medium heat. While it heats, soften the butter if needed so it's spreadable. Spread about 1 tablespoon of butter evenly over the outer face of each sandwich (both top and bottom). Place one sandwich in the skillet and cook undisturbed for 3–4 minutes, pressing gently with a spatula occasionally to ensure even contact. When the bottom is golden brown, carefully flip and cook the other side another 3–4 minutes until golden and the cheese is melted. If the bread is browning too quickly before the cheese melts, reduce heat to medium-low and cover the pan for 1–2 minutes to help the cheese melt through.

Finish and serve

Remove sandwiches to a cutting board and let rest 1 minute. Slice sandwiches in half on the diagonal or down the middle. Serve hot. Leftover sandwiches can be reheated in a skillet over low heat or in a 350°F (175°C) oven until warmed through.